Preheat oven to 220°C/200°C fan-forced. Combine potatoes, capsicum, zucchini, carrots, onions and garlic in a roasting dish. Spray with oil. Sprinkle with curry powder. Season with salt and pepper. Toss to combine. Roast, turning occasionally, for 30 to 40 minutes or until vegetables are tender.

Step 2

Make coriander yoghurt: Place yoghurt, coriander, lemon juice and garlic in a food processor. Process until combined and almost smooth.

Step 3

Serve vegetables with coriander yoghurt and pita breads.

For a salad, toss cooled vegetables with 80g baby rocket and coriander yoghurt.